Grilled Eggplant and Red Pepper with Israeli Couscous

Name: Grilled Eggplant and Red Pepper with Israeli Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 454 grams medium eggplant (about , trimmed and cut lengthwise into 1/4-inch-thick slices; 1 medium garlic clove, minced; 237 milliliters Israeli couscous; 6 servings Kosher salt; 2 Tbsps freshly squeezed lemon juice; 59 milliliters olive oil; 59 milliliters loosely packed fresh Italian parsley leaves, coarsely chopped; 1 medium red bell pepper, cored, seeded, and quartered; 1 medium shallot, minced; 2 teaspoons roasted tahini; 710 milliliters water

Grilled Eggplant and Red Pepper with Israeli Couscous might be a good recipe to expand your side dish repertoire. This recipe serves 6. One serving contains 228 calories, 5g of protein, and 10g of fat. It is a good option if you're following a vegan diet. A mixture of israeli couscous, roasted tahini, shallot, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place the lemon juice and tahini in a large bowl and whisk until smooth.

Ingredients you will need

Lemon Juice

Tahini

Equipment you will use

Whisk

Bowl

Add the garlic and shallot and stir to combine. While whisking continuously, slowly drizzle in 2 tablespoons of the olive oil until completely incorporated; set aside.

Ingredients you will need

Olive Oil

Shallot

Garlic

Equipment you will use

Whisk

Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the couscous and cook, stirring occasionally, until light golden brown and toasted, about 3 minutes.Carefully add the water (the mixture may sputter), season with salt, and bring to a boil. Reduce the heat to medium and simmer until the couscous is tender, about 8 to 10 minutes.

Ingredients you will need

Couscous

Water

Salt

Drain well through a fine-mesh strainer. While still warm, add the couscous to the reserved tahini dressing and stir to combine. Taste and season with salt and pepper as needed; set aside.

Ingredients you will need

Salt And Pepper

Couscous

Tahini

Equipment you will use

Sieve

Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Meanwhile, place the eggplant and red pepper slices on a baking sheet and rub both sides with the remaining 1 tablespoon olive oil. Season with salt and pepper.When the grill is ready, place the eggplant and pepper slices on the grill and cook, uncovered, flipping halfway through, until browned and dark grill marks appear on both sides, about 6 to 8 minutes total for the eggplant and 10 to 12 minutes total for the red pepper.

Ingredients you will need

Salt And Pepper

Red Pepper